Duck & pork terrine with cranberries & pistachios
By Mary Cadogan
Cooking time
Prep: 45 mins Cook: 2 hrs, 15 mins Mature for at least 2 days before eatingSkill level
Moderately easyServings
Serves 10 - 12Set aside a couple of hours and enjoy every minute of making this impressive terrine
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 476
- protein
- 39g
- carbs
- 11g
- fat
- 30g
- saturates
- 11g
- fibre
- 0g
- sugar
- 5g
- salt
- 1.66g
Ingredients
- 2 duck breasts, about 300g/10oz each, skin removed and reserved
- 200g thinly sliced streaky bacon rashers
- 1kg pork shoulder, cubed
- 2 slices bread, crusts removed
- 100ml milk
- 3 shallots, roughly chopped
- 1 large garlic clove, roughly chopped
- 200g ducks or chicken livers, roughly chopped
- 6 black peppercorns
- 12 coriander seeds
- 2 cloves
- good pinch ground cinnamon
- 2 tbsp Cognac or brandy
- 2 eggs, beaten
- 25g shelled pistachios
- 50g dried cranberries
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Method
- Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
- In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
- Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.
- Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
- Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
- TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.
Recipe from Good Food magazine, December 2008
Comments, questions and tips
Comments
I'm planning on making this for a dinner party starter next week. The recipe states to only put the bacon over the top. Normally when I make terrines I have lined the tin with bacon so it is wrapped all around the terrine and it helps hold it together once sliced.
Has anyone had any problems with only putting bacon on the top, or has anyone tried lining the whole tin???
Any suggestions gratefully received!!!!!!
I didn't use bread or eggs when making this terrine and I used belly pork instead of pork shoulder. The liquid produced during cooking is meat juices and fat...don't tip it away! Most of the juices will be absorbed by the terrine as it cools. I like to compress the terrine with weights while it sits in the fridge for a couple of days.
I served it as the centerpiece of a summer buffet so I didn't use the Christmasy spices..green or pink peppercorns added to the meat mixture work well.
Just made it... It's cooling as we speak. I found the recipe really easy to follow but am a bit comcerned about the about of liquid sitting on the top. Will this jellify when it cools or should I drain it off??? I've made it for a BBQ I'm going to in 5 days, fingers crossed it gets a thumbs up from everyone!